Dirty dining: Hazardous conditions prompt closure of Bradenton food truck

Florida’s Division of Hotels and Restaurants routinely inspects restaurants for public health and cleanliness issues.

During the most recent inspections in Manatee County, a Bradenton food truck was shut down after an inspector observed no running water and other hazardous conditions inside.

Other restaurants were cited for issues that included old food and unsafe food temperatures.

Here is what inspectors found.

Taqueria Mi Reina, 1880 63rd Ave. E., Bradenton (food truck)

• An inspector ordered that Taqueria Mi Reina be temporarily shut down on Dec. 22 after observing that the food truck had no running water inside as well as several other high-priority issues.
• The food truck was operating without potable running water. A restaurant operator stated that water could not be run at a handwashing sink or a three-compartment sink due to electrical issues.
• An inspector observed that cooking equipment in use in the food truck was producing grease-laden vapors/smoke, and no hood suppression system was installed. The inspector notified fire authorities.
• An inspector observed rodent poison in the form of a white powder on the bottom of a reach-in cooler that was being used to store cooking equipment.
• The business was operating with an expired Division of Hotels and Restaurants license.
• No soap was provided at an employee handwash sink.
• No paper towels were provided at an employee handwash sink.
• There was no handwashing sign posted at an employee handwash sink.
• Access to an employee handwash sink was blocked.
• There was no probe thermometer at hand to measure temperature of food products.
• There was no visible air temperature thermometer inside of a refrigerator.
• There was no test kit at hand to measure the strength of sanitizer in use for warewashing.
• A cutting board had cut marks and was no longer cleanable.
• The restaurant met inspection standards during a follow-up visit on Dec. 23 and was allowed to reopen.

ATRIA Bread and Coffee, 4120 Lakewood Ranch Blvd., Lakewood Ranch

• An inspector observed containers of food in a walk-in cooler that were date-marked as more than a week old. Corrective action was taken. The items were removed.
• Muffin batter, mayonnaise with herbs, egg batter and Caesar dressing were cold held at temperatures greater than 41 degrees in a walk-in cooler. A stop sale was issued for the items due to temperature abuse.
• Cut tomatoes, cheese and tofu were cold held at temperatures greater than 41 degrees in a reach-in cooler. Corrective action was taken. The items had been recently prepared and were relocated for rapid cooling.
• A cutting board on the cook line was soiled.
• A manager or person in charge lacked proof of food manager certification.
• There was no proof of required training for any employees.
• Walk-in cooler gaskets were soiled with a slimy buildup.
• There was an accumulation of debris in a convection oven.
• In-use utensils were stored in water at less than 135 degrees. Corrective action was taken.
• Milk was stored less than six inches off the floor in a walk-in cooler. Corrective action was taken.
• An employee drink was stored on the cook line. Corrective action was taken.
• Hood filters were soiled.
• A follow-up inspection was required. The restaurant met inspection standards during a follow-up visit the next day.

The Taco King (food truck), 491 Cortez Road W., Bradenton

• Cut tomatoes, sour cream and mozzarella cheese were cold held at temperatures greater than 41 degrees. A stop sale was issued for the items due to temperature abuse.
• The business was operating with an expired Division of Hotels and Restaurants license.
• A food manager’s certification was expired.
• Reach-in cooler shelves were pitted with rust.
• The food truck’s license number was not properly displayed on the vehicle.
• An employee was preparing food without a hair restraint.
• A follow-up inspection was required. The restaurant met inspection standards during a follow-up visit the next day.

Carmen’s Italian Cafe, 515 27th St. E. #9-10, Bradenton

• Marinara sauce was left out to cool at room temperature, and the food had not been cooled from 135 degrees to at least 70 degrees within two hours. An inspector advised discarding the food and provided information on proper cooling procedures.
• Dishmachine sanitizer was not at the proper minimum strength. An inspector took a sanitizer reading of zero. Corrective action was taken.
• The establishment was operating with an expired Division of Hotels and Restaurants license.
• Racks were soiled.
• There was no test kit at hand to measure the strength of sanitizer in use for warewashing.
• No paper towels were provided at multiple employee handwashing sinks.
• Cooked potatoes and pizza sauce in a reach-in cooler were not date-marked.
• Required training was expired for some employees.
• A soda gun holster at a bar was soiled with accumulated slime/debris.
• An inspector observed four small, irregular gaps in the ceiling.
• There was grease accumulated around a fryer at the cook line.
• The restaurant met inspection standards.

U-Yee Sushi & Grill, 7349 University Parkway, Lakewood Ranch

• Non-food-grade bags were in direct contact with food in a walk-in freezer.
• Tuna, salmon and crab salad were cold held at temperatures greater than 41 degrees in a sushi preparation area. A stop sale was issued for the items due to temperature abuse.
• A plastic container was blocking access to an employee handwash sink. Corrective action was taken.
• There was no proof of required training for any employees.
• There were no written procedures on hand for use as time as public health control to monitor potentially hazardous food. An inspector provided information on the proper procedures.
• Multiple food items in a walk-in cooler were not properly date-marked.
• Walk-in cooler gaskets were soiled with a slimy buildup.
• A sushi spoon was stored in standing water at less than 135 degrees. Corrective action was taken. A restaurant operator removed the spoon.
• Food items were stored on the floor in a walk-in freezer and throughout the kitchen, according to an inspector.
• Cardboard was used to line shelves that were in contact with food.
• The restaurant met inspection standards.

Peach’s Restaurant, 5240 S.R. 64, Bradenton

• Dishmachine sanitizer was not at the proper minimum strength. An inspector took a sanitizer reading of zero. Corrective action was taken.
• An egg with a cracked shell was stored in a reach-in cooler on the cook line. A stop sale was issued due to the egg’s unsound condition. A restaurant operator discarded it.
• There was an encrusted material on a can opener blade. Corrective action was taken.
• A water filter was overdue to be changed, according to an inspector.
• A wet wiping cloth at the cook line was not stored in sanitizing solution between uses.
• There was standing water in the bottom of a reach-in cooler.
• An ice scoop was stored on top of a dirty ice machine between uses. Corrective action was taken.
• An employee was preparing food without a hair restraint. An inspector advised on proper procedure and the employee put on a hair net.
• Rafters were exposed due to a missing ceiling tile.
• The restaurant met inspection standards.

Cork & Kale, 6231 Lake Osprey Drive, Lakewood Ranch

• Pesticide was stored with liquor in a bar cupboard. Corrective action was taken. An employee moved the pesticide to a chemical storage area.

• Raw sausage links were stored over bottled soda in a walk-in cooler. Corrective action was taken.
• There was a buildup of debris an mineral-like deposits in the interior of an ice machine in the kitchen.
• Multiple cutting boards were soiled with a black substance.
• Paper towels were not provided at two employee handwash sinks in the kitchen. Corrective action was taken.
  
  
• No soap was provided at an employee handwash sink in the kitchen. Corrective action was taken.
• A wall area around a dishmachine was soiled.
• The interior of a microwave was soiled with food debris.
• An inspector observed a mold-like substance on multiple ceiling vents in the kitchen.
• The restaurant met inspection standards.

Taste of China, 1783 Lakewood Ranch Blvd., Bradenton

• Non-food-grade bags were in direct contact with food in a walk-in freezer and a walk-in cooler, according to an inspector.
• Pork, shrimp and bean sprouts were cold held at temperatures greater than 41 degrees. Corrective action was taken. The items had been prepared less than two hours prior and were placed inside of a freezer to cool.
  
  
• A cutting board on the cook line was soiled.
• Multiple food items in a walk-in cooler were not date-marked.
• Required training was expired for all employees.
• Walk-in cooler and freezer gaskets were soiled with a slimy buildup.
• A food preparation table had a rusted shelf.
• Hood filters were soiled.
• The restaurant met inspection standards.

The Lantern, 3126 First St., Bradenton

• An inspector observed chicken that was date-marked as more than a week old in a walk-in cooler. A restaurant owner confirmed that the chicken had been prepared more than a week prior and was not frozen afterward. A stop sale was issued and the food was discarded.
• Wet wiping cloths were stored in detergent and sanitizer mixed together. Corrective action was taken.
• A wet wiping cloth was not stored in sanitizing solution between uses.
• Walk-in cooler shelves were pitted with rust.
• An inspector observed raw chicken thawing at room temperature. A restaurant operator moved the chicken to a walk-in cooler.
• Two employees were preparing food without wearing hair restraints. Corrective action was taken.
• The restaurant met inspection standards.

Editor’s Note: According to the Florida Department of Business & Professional Regulation, these reports are a “snapshot” of the conditions present at the time of the inspection and are public record. The agency is required to inspect every licensed restaurant at least once per year, but new and “high-risk” establishments tend to be inspected more frequently.

When an emergency shutdown order is given by an inspector, it must first be reviewed and approved by agency supervisors. In order for a business to reopen, an inspector will continue visiting the establishment daily until compliance is met. Some citations may include a financial penalty. Inspectors may also respond to complaints, which can be filed here.

This story was originally published January 4, 2021 at 5:27 AM.